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Reducing food wastage in hospitality - Report

Knowledge documents

29 August 2024

Reducing food wastage in hospitality - Report

Adventure tourism

Coastal, maritime and inland water tourism

Cultural tourism

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An illustrative photo of vegetables in the supermarket

Launched in 2019, this WWF-led initiative promotes sustainability in the hospitality sector by advocating for food waste reduction through prevention, donation, and diversion practices

Publishing org

World Wildlife Fund

Related Organisation(s)

American Hotel & Lodging Association

The Rockefeller Foundation

Topics
Geographical descriptors

Albania

Armenia

Austria

Belgium

Bosnia and Herzegovina

Bulgaria

Croatia

Cyprus

Czechia

Denmark

Estonia

EU-27

Finland

France

Georgia

Germany

Greece

Hungary

Iceland

Ireland

Italy

Kosovo

Latvia

Liechtenstein

Lithuania

Luxembourg

Malta

Moldova

Montenegro

Netherlands

North Macedonia

Norway

Poland

Portugal

Romania

Serbia

Slovakia

Slovenia

Spain

Sweden

Switzerland

Türkiye

Ukraine

Organisation Type

Academic/Research and VET Institutions

Cultural and Heritage Organisations

Local authorities

NGOs / Non-profits

SMEs (a company with less than 250 employees)

  • Specific types of tourism

    • Adventure tourism

    • Coastal, maritime and inland water tourism

    • Cultural tourism

    • Ecotourism

    • Education tourism

    • Festival tourism

    • Gastronomy tourism

    • Health and medical tourism

    • MICE tourism

    • Mountain tourism

    • Religious tourism

    • Rural tourism

    • Sports tourism

    • Urban/city tourism

    • Wellness tourism

  • Transition Pathway Strategic Areas

    • Best practices, peer learning and networking

    • Sustainable mobility

    • Tourism strategies

  • Business activities

    • Camping grounds, recreational vehicle parks and trailer parks

    • Holiday Housing / Apartments and other short stay accommodation

    • Hotel and similar accommodation

    • Other accommodation

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In 2019, the initiative "Fighting Food Waste in Hotels," led by WWF with support from the American Hotel and Lodging Association and The Rockefeller Foundation, addresses the significant environmental impact of food production and waste within the hospitality sector. Emphasizing sustainability, the project aims to shift consumption patterns towards more regenerative food systems. It advocates for cultural shifts in hotels to prioritize food waste reduction through prevention, donation, and diversion from landfills. By integrating waste reduction into job roles, training, and operational norms, the initiative not only enhances environmental stewardship but also improves financial savings, staff morale, and community engagement.

#Waste reduction #Community engagement #Sustainable tourism #Reports

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